Introduction

by Tracy Russell. "I used to love pasta. Fortunately, it is not difficult to “suggest” a pasta dish using all raw ingredients. This raw zucchini pasta bruschetta is so quick and easy to make that I have been eating it for dinner the past few nights and it is so good! It’s filling, tasty and hearty. The recipes below makes enough for one person.There are two variations of this recipe. Creamy bruschetta is made with mashed avocado while the light bruschetta uses olive oil. The creamy bruschetta is featured in the photo to your right."
by Tracy Russell. "I used to love pasta. Fortunately, it is not difficult to “suggest” a pasta dish using all raw ingredients. This raw zucchini pasta bruschetta is so quick and easy to make that I have been eating it for dinner the past few nights and it is so good! It’s filling, tasty and hearty. The recipes below makes enough for one person.There are two variations of this recipe. Creamy bruschetta is made with mashed avocado while the light bruschetta uses olive oil. The creamy bruschetta is featured in the photo to your right."

Directions

Using a julienne, spiral slicer, or cheese grater, turn the zucchini into “noodles,” and then place them on a large plate or in a bowl. Carefully massage the avocado into the noodles with your hands so that there are almost no chunks of avocado left. The mashed avocado should coat most of the noodles.Next, chop the tomatoes into small cubes and finely chop the onion. Sprinkle the tomatoes and onions on top of the noodles. Garnish with fresh or dried herbs. I love using dill in this recipe, but basil and/or oregano work just as well.